Gooseberry
Gooseberry
Gooseberries provide twenty times more vitamin C than an orange. They are also rich in vitamins A, B1, B5 and B6, folate, calcium, magnesium, potassium and copper.
Gooseberries can be used in both sweet and savory dishes. These berries make an excellent jam or syrup for beverages and cocktails. Cook it down into a chutney spiked with clove, star anise and black pepper to accompany fresh goat cheese spread on toast. Complimentary ingredients include pistachios, pine nuts, almonds, bramble berries, stone fruit, aged balsamic vinegar, salad greens such as butter lettuce and arugula, apples, fresh and dried figs, fennel, bacon and basil.
GOOSEBERRY
The Green gooseberry is a widely varied fruit depending upon the cultivar. The exterior can range in texture from smooth and translucent to fuzzy and opaque. They can vary in size from that of a large cherry tomato to smaller than a blueberry. The round or slightly oblong berries have a taut, pale green skin and tomato-like flesh dotted with tiny edible seeds. Their tart juicy flesh is not as sweet as the red varieties, but offers flavors of kiwi, starfruit and green grape with a moderately acidic floral finish.